Investigate the value added potential of the prebiotic components of Aust honeys

Summary

The aim of this project is to investigate the prebiotic capacity of Australian honeys and to determine which Australian honeys have the greatest capacity to act as prebiotics to promote benefical bacteria and hence have the potential for imparting health benefits to the consumer. These findings will then be available to promote the sales of honey to the food industry, for both the local and export markets. It has already been shown that specific Australian honeys have different Glycaemic Index values and different sugar compositions (RIRDC Report 05/027). It is therefore of interest to investigate the differences between these honeys in their capacity to promote the growth and survival of beneficial bacteria, especially bifidobacteria and lactobacilli. The work will divided into the following tasks: Task 1: Source up to 10 honeys so that there are representatives from all states and the major floral varieties as well as 2 blended honeys containing Australian honeys from a major commercial supplier. For each honey sample, the details of time and temperature of extraction and storage of the honey to be recorded to ascertain effects on prebiotic capacity. Task 2: Study the prebiotic effect of the honey varieties on the growth of strains of Bifidobacterium and Lactobacillus in pure culture. Task 3: Study the prebiotic effect of honey varieties on the major bacterial species in faecal cultures.

Program

Honey Bee

Research Organisation

University of New South Wales

Objective Summary

The aim of this project is to investigate the prebiotic capacity of Australian honeys and to determine which Australian honeys have the greatest capacity to act as prebiotics to promote benefical bacteria and hence have the potential for imparting health benefits to the consumer. These findings will then be available to promote the sales of honey to the food industry, for both the local and export markets.